While we love eating raw apples, I also like to save a bunch for baking.
- 1/2 cup unsalted butter at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old fashioned oats
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup shredded apple approximately one large or two smaller apples
- 1 cup powdered sugar
- 1 Tbsp. maple syrup
- 1 Tbsp. milk
- 1/4 tsp. cinnamon
Preheat the oven to 350 degrees.
Beat butter and brown sugar in a large bowl with an electric mixer.
Add the egg and vanilla extract and beat until well combined.
In a separate bowl, whisk together flour, oats, cinnamon, nutmeg, baking soda and salt.
Add the dry ingredients to the butter/sugar and mix until well combined.
Add shredded apples and mix to combine.
Scoop dough into 2 Tbsp. size balls and place on parchment paper lined baking sheet, about two inches apart and flatten slightly.
Bake in preheated oven for 10-12 minutes, until slightly golden and set.
Cool for about five minutes on the baking sheet and then transfer to a cooling rack to cool completely.
For the Maple Frosting:
In a small bowl, whisk together powdered sugar, maple syrup, milk and cinnamon.
Drizzle over the cooled cookies.
Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com